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Homemade mayonnaise will keep for 3-5 days in the refrigerator. This recipe will yield about 2 1/2 cups.
1 cup light olive oil
1 cup vegetable or safflower oil
2 large eggs
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
2 Tablespoons fresh lemon juice
Combine the oils in a large glass measuring cup. Place the eggs, mustard and the 1/4 teaspoon salt in the bowl of a food processor.
Process until the mixture is foamy and pale, about 1 1/2 minutes.
With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of the oil total). Do not stop the machine at this point or the mayonnaise may not come together.
Add the remaining oil in a slow steady stream. When all the oil has been incorporated slowly add the lemon juice.
Taste and adjust the seasoning.
Guru Spotlight |
Patricia Walters-Fischer |